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Composition for preparing yogurt from milk, in particular 0% yogurt, and sachet containing such a composition

A technology of independent packaging and mixture, applied in the direction of milk preparations, dairy products, applications, etc., can solve problems such as difficulty in forming milk gel

Inactive Publication Date: 2014-08-20
SEB SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of semi-skimmed UHT milk or even full-skimmed UHT milk makes the formation of milk gel difficult

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0035] The invention will be better understood by studying the following examples.

[0036] The milk used to make yogurt is usually cow's milk. The milk can be in the form of whole milk, semi-skimmed milk and whole skimmed milk. Milk comprises approximately 31.5g protein and 48g lactose per liter, and 31g fat per liter for whole milk or 15.5g fat per liter for semi-skimmed milk. Lactose is a type of sugar. Whether the milk is full-skimmed, semi-skimmed or whole, milk therefore has a sugar content that is greater than the protein content of milk. The use of dehydrated milk powder did not alter this sugar / protein ratio.

[0037] The provided mixtures for the preparation of yoghurt are suitable for the use of whole milk, especially UHT whole milk, microfiltered whole milk or pasteurized whole milk. The provided mixes for the preparation of yogurt are also suitable for use with whole or semi-skimmed milk which are not generally recommended for making yogurt at home. Whole ski...

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PUM

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Abstract

The invention relates to a composition for preparing yogurt from milk, especially from skimmed or semi-skimmed milk, and in particular from UHT milk, said composition comprising lactic ferments provided for obtaining yogurt. According to the invention, the composition comprises compounds derived from milk in powder form which are enriched with milk proteins. The invention also relates to a sachet for preparing yogurt from milk, especially from skimmed or semi-skimmed milk, and in particular from UHT milk, said sachet containing a composition of the abovementioned type.

Description

technical field [0001] The invention relates to the technical field of making yoghurt. [0002] The invention relates more particularly, but not exclusively, to the manufacture of yoghurt on a domestic scale. Background technique [0003] Documents FR2244397 and FR2829907 describe two common types of electric yoghurt makers for domestic use. [0004] The use of whole milk is recommended for good firm yogurt in home electric yogurt makers. Freeze-dried milk powder can be used additionally to increase the firmness of the yoghurt. The use of semi-skimmed or even whole skimmed milk also allows the use of sufficient amounts of enzymes relative to the levels required by law to obtain yoghurt-type preparations. These preparations have a satisfactory acidity and are stored in the same way as yoghurt is obtained using whole milk. However, the use of semi-skimmed UHT milk or even fully skimmed UHT milk makes the formation of milk gels difficult. The obtained yoghurt-type preparat...

Claims

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Application Information

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IPC IPC(8): A23C9/00
CPCA23C9/123
Inventor 玛丽特·西卡尔劳伦·布朗德
Owner SEB SA